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Strawberry Mousse Pie

Strawberry Mousse Pie
Makes:
8 servings
Prep Time:
15
minutes
Total Time:
100
minutes
This adorable Easter-themed fresh strawberry mousse cream pie celebrates spring! Topped with nests of coconut and jelly beans, kids will love to help decorate.

In this recipe:


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Ingredients:

  • 1 1/2 cups (about 1/2 lb.) sliced, fresh strawberries
  • 1 cup granulated sugar
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, divided
  • 1 envelope (7 grams) unflavored gelatin
  • 1 cup thawed, frozen whipped topping
  • 3 3 to 4 drops red food coloring (optional)
  • 1 (6 oz.) prepared 9-inch shortbread crumb crust
  • Green food coloring
  • 1/2 cup sweetened flaked coconut
  • 24 (about 1/2 cup) jelly beans

Directions:

PLACE strawberries, sugar and 1/2 cup evaporated milk in blender or food processor; cover. Puree for 20 seconds or until smooth.

HEAT remaining 1 cup evaporated milk in small saucepan over medium heat until simmering. Remove from heat. Sprinkle gelatin over milk mixture; stir until completely dissolved. Whisk in strawberry mixture; pour into a medium bowl. Refrigerate uncovered for 20 minutes or until cool to touch. Gently whisk in whipped topping and red food coloring to color desired. Pour mixture into crust.

REFRIGERATE for 2 hours until set.

DISSOLVE 2 to 4 drops of food coloring in 1/2 teaspoon water in small, resealable food storage plastic bag. Add coconut. Seal bag and shake evenly to coat coconut. Spoon coconut around edge of pie to form 8 “nests”. Place 3 jelly beans in center of nests.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

    *Percent Daily Values are based on a 2,000 calorie diet.

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    Strawberry Mousse Pie

    Ingredients

    • 1 1/2 cups (about 1/2 lb.) sliced, fresh strawberries
    • 1 cup granulated sugar
    • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk, divided
    • 1 envelope (7 grams) unflavored gelatin
    • 1 cup thawed, frozen whipped topping
    • 3 3 to 4 drops red food coloring (optional)
    • 1 (6 oz.) prepared 9-inch shortbread crumb crust
    • Green food coloring
    • 1/2 cup sweetened flaked coconut
    • 24 (about 1/2 cup) jelly beans

     

    Directions

    PLACE strawberries, sugar and 1/2 cup evaporated milk in blender or food processor; cover. Puree for 20 seconds or until smooth.

    HEAT remaining 1 cup evaporated milk in small saucepan over medium heat until simmering. Remove from heat. Sprinkle gelatin over milk mixture; stir until completely dissolved. Whisk in strawberry mixture; pour into a medium bowl. Refrigerate uncovered for 20 minutes or until cool to touch. Gently whisk in whipped topping and red food coloring to color desired. Pour mixture into crust.

    REFRIGERATE for 2 hours until set.

    DISSOLVE 2 to 4 drops of food coloring in 1/2 teaspoon water in small, resealable food storage plastic bag. Add coconut. Seal bag and shake evenly to coat coconut. Spoon coconut around edge of pie to form 8 “nests”. Place 3 jelly beans in center of nests.

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